Combine hard-cooked eggs with different flavor inspirations from Spain, Italy and Provence, like sundried tomatoes, capers, and tapenade, for flavorful, savory sandwiches or easy hors-d’oeuvres.
Portable breakfast sandwiches loaded with chorizo, red peppers, and fried eggs will turn an on-the-go morning into a special occasion. To save time in the morning, the bell pepper and chorizo filling can be made ahead and will keep in the refrigerator for several days.
This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop.
The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.
This simple, elegant dish can be on the table in about 20 minutes. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. It may be made three to four days in advance and kept refrigerated.
Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.
Adding chocolate and rosemary gives this simple short rib recipe an elegant touch which provides a slightly sweet and smoky richness to the sauce without overpowering the savory flavor. This dish is ideal to serve for a special occasion such as a family gathering or holiday meal. Like so many other full-flavored braises, this dish is best cooked ahead, refrigerated and re-warmed a day or two later.
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